This soup comes together in minutes, then all you do is let the flavors develop in the fridge. Finish off by pouring the soup into small glasses and serve a fun cold appetizer or starter for any summer meal. The smooth texture of avocado gives a thick consistency.
Total Time
20min
4.2
13 Ratings
Author: Kitchen Simmer
Servings:
12
Ingredients
•
1
English Cucumber
•
1
Avocado
, peeled
•
2
Scallions
•
2
cups
Chicken Broth
•
3/4
cup
Sour Cream
•
1
Lemon
, juiced
•
to taste
Salt
•
as needed
Ground Black Pepper
•
1
tsp
Ground Cumin
•
1
clove
Garlic
•
1
Jalapeño Pepper
, deseeded
Cooking Instructions
1.
Remove pit from Avocado (1) and slice the meat.
2.
Chop the Scallions (2) including green and white parts.
3.
Put English Cucumber (1), avocado, scallion, Chicken Broth (2 cups), Sour Cream (3/4 cup), juice from Lemon (1), Salt (to taste), Ground Black Pepper (as needed), Ground Cumin (1 tsp), Jalapeño Pepper (1) and Garlic (1 clove) in a blender and blend until smooth.
4.
Chill and serve in cocktail glasses.
Nutrition Per Serving
CALORIES
63
FAT
4.8 g
PROTEIN
1.3 g
CARBS
4.3 g
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